Michelle Diminich

Michelle Diminich

There's nothing more satisfying than walking into a hot new restaurant and being surprised by a former student that is working in the kitchen and loving it. Michelle Diminich , Culinary Instructor
, The Art Institute of Charleston, a branch of The Art Institute of Atlanta
Was there a defining moment when you knew you were destined to become a creative professional?

I decided I wanted to be a chef when I was five, and did everything I could to make it happen.

How do you weave your professional background into the classroom experience?

I share as many real world examples and tips as I can as a way of making the learning real for students. We talk about how they’ll use their newfound knowledge in the real world.

What class assignment exemplifies your approach to teaching and mentoring?


I love my chocolate class field trip. We visit all the local candy shops and chocolatiers. The students are so proud that they know how to produce all the items we see in the shops.

In what way do you inspire students to push themselves beyond their own perceived limits?


I have them break challenging tasks into small parts that are more easily accomplished...they build confidence from doing things they didn’t think they could.

What’s the most important thing you impart to students to help them succeed in class and the real world?


Pay attention to the world around you...you can learn about the food industry anywhere you are. Notice the little details, and keep a mental record for when you need the information later.